Homemade Gluten-Free Cornbread

A pan of slightly-sweet cornbread is a favorite treat, usually alongside a pot of savory beans or chili (and, if there are leftovers, warmed in a bowl with milk for breakfast!). Almost a cake, this rich version keeps well in the fridge for leftovers, and isn’t too crumbly.

To maximize the health benefits, use corn meal/flour that has nixtamalized corn (tip: check the ingredients to see if it has been soaked in lime). Since it does contain some of the more “starchy” (rather than “whole grain” flours), I prefer to keep it as a special treat, such as when company is visiting.

To keep this strictly gluten-free, make sure your flours (including corn meal) are labeled gluten-free (not ground on a wheat mill).

Gluten-Free Cornbread

2 large Eggs, beaten
1 Cup Buttermilk
1/3 Cup Grapeseed Oil or liquid Coconut Oil
1/2 Cup Tapioca Flour
1/2 Cup Potato Starch
1/4 Cup Sorghum Flour
1/2 Cup Corn Meal
1/2 Cup Corn Flour
1/4 Cup Organic Sugar (or Honey; reduce liquid slightly)
2 tsp. Baking Powder
1 tsp. Xanthan Gum (or ground flaxseed or chia seeds; soak seeds in liquid ingredients)
1 tsp. Sea Salt

Preheat oven to 350 degrees. Grease an 8″ square baking pan. Whisk together all liquid ingredients (including “thickener” flax or chia seeds, if using), and set aside. Combine all dry ingredients. Then slowly pour the liquid ingredients into the dry ingredients, while mixing (on low speed, if using a mixer). Mix well, and the batter will start to thicken. Pour batter into the prepared pan. Bake 25-30 min, until done. Best served warm (with butter!).

This post is part of Hearth & Soul Recipe Exchange at A Moderate Life.

{Photo Credit}

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6 comments to Homemade Gluten-Free Cornbread

  • Gluten free corn bread looks dleicious, thanks for linking to hearth and soul hop.

    [Reply]

  • Heidi

    Here’s another G-F Cornbread recipe:

    Gluten-free Cornbread

    1 t. salt
    1 t. baking powder
    ½ t. baking soda
    2-½ c. cornmeal / corn flour (I often use 1 c. cornmeal & 1.5 c. of corn flour)
    1-2 T. honey
    2 eggs
    2 T. oil
    2 c. buttermilk

    Bake in a greased pan for 20 -25 min at 325

    [Reply]

  • […] for feeding our vegetarian friends, as well as keeping it more frugal. We like it served with a gluten-free cornbread, and topped with grated cheese, sour cream or yogurt, and green […]

  • […] Chicken Chili, Cornbread, Carrot […]

  • Oh man! We have recently gone gluten, dairy, corn and oat free due to health issues with 3 of our 5 family members. I’m am so glad that our blog is here for us! We won’t be making the corn bread anytime soon, but I’m excited that you have sooo many recipes that need little if any tweaking to fit our needs!

    Thanks!
    Nikki

    [Reply]

  • You actually make it seem really easy with your presentation but I in finding this matter to be really something that I think I’d by no means understand.
    It seems too complicated and very huge for me.

    I’m looking ahead for your subsequent submit, I will attempt to get the hang of
    it!

    [Reply]

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